Soups & Stews
A rich, velvety baked mac and cheese gets an extra layer of savory depth when you replace some of the milk with chicken broth—this simple swap transforms a classic comfort dish into something restaurant-worthy.
The broth adds a subtle umami richness that makes every bite more satisfying, while the golden crust on top creates that perfect textural contrast. I first discovered this technique while looking for ways to stretch ingredients without sacrificing flavor, and it became an instant family favorite.
The beauty of this recipe lies in its simplicity: just a few essential ingredients come together in one pan to create a dish that’s both impressive and foolproof. The chicken broth not only enhances the cheese sauce but also helps create a lighter, more balanced texture compared to traditional recipes.
With a crispy breadcrumb topping and perfectly melted cheese, this mac and cheese is the ultimate weeknight dinner that feels like a celebration.
What you’ll end up with is a creamy, cheesy masterpiece with a golden crust that’s impossible to resist. The chicken broth infuses the sauce with a savory backbone, making the dish more complex and deeply flavorful.
It’s the kind of comfort food that’s hearty enough for a cold evening but easy enough to make on a busy weeknight. Plus, the one-pan method means minimal cleanup—just the kind of convenience we all crave.
Perfect for feeding a crowd or meal prepping for the week, this baked mac and cheese is versatile enough to pair with anything from a simple green salad to roasted vegetables. The key to success?
Patience while baking and a gentle hand when assembling the layers. Let’s get started on this comforting, flavorful dish that’s sure to become a staple in your rotation.
Ingredients for baked mac and cheese recipe with chicken broth
Pantry staples meet restaurant-worthy technique for this ultra-creamy mac and cheese with savory depth.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 1 ½ lb | Uncooked, medium or fine shape |
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, aged 6-12 months |
| Monterey Jack Cheese 🧀 | 1 cup | Shredded, mild flavor |
| Chicken Broth 🍲 | 1 ½ cups | Low-sodium, homemade preferred |
| Whole Milk 🥛 | 1 ½ cups | Full-fat for creaminess |
| Butter 🧈 | ½ cup | Unsalted, melted |
| All-Purpose Flour 🌾 | 2 tbsp | For thickening sauce |
| Mustard Powder 🌶️ | ½ tsp | Adds subtle tang |
| Garlic Powder 🧄 | ½ tsp | Freshly ground preferred |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly cracked |
| Panko Breadcrumbs 🍞 | ½ cup | For crispy topping |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
The cheeses are where the magic happens. Sharp cheddar gives that classic tang, while Monterey Jack keeps it smooth and melty. I grab mine from the deli counter—pre-shredded gets clumpy and lacks flavor. For the chicken broth, homemade is ideal, but low-sodium store-bought works too. Just skip the bouillon cubes—they make the flavor too intense. The milk? Whole milk only—it makes the sauce rich and velvety. Don’t skimp on the butter either; it’s what gives the sauce that luxurious mouthfeel.
No chicken broth? Vegetable broth with a splash of soy sauce gets you close. Running out of sharp cheddar? Pepper jack or smoked Gouda add a different but equally delicious twist. The mustard powder is non-negotiable—it cuts through the richness and adds a subtle depth. If you don’t have it, Dijon mustard at half the amount works in a pinch. The garlic powder is easy to find, but if you’ve got fresh garlic, mince 2 cloves and use that instead. Panko breadcrumbs are a must for that crispy topping—regular breadcrumbs work too, but they won’t be as crunchy.
This mac and cheese reheats beautifully—just cover it with foil and warm in the oven. Keeps for 4-5 days in the fridge, freezes for 3 months. For meal prep, assemble it in a baking dish, bake as directed, then portion into containers. The sauce gets even better the next day as everything melds together. If you’re feeding a crowd, double the recipe—it’s that good.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe because it’s actually one-pan—no boiling pasta separately, no extra bowls. Just toss the elbows in, pour the broth-milk-cheese mix over, and bake. The broth keeps it from drying out, and the cheeses melt into that perfect stretchy blanket.
- Savory Depth: That chicken broth isn’t just flavor—it’s the secret. The sharp cheddar and Monterey Jack melt into something richer than your average mac, while the broth adds a warm, umami kick. Honestly, it’s the kind of taste that makes you pause mid-bite.
- Leftovers That Win: This mac reheats like a dream—no soggy mess, no weird textures. I make a big batch on Sundays, and by Wednesday, it’s still the star of my lunch. The cheeses crisp up just enough to feel fresh, and the broth keeps it from getting gluey.
- Budget Comfort: Sharp cheddar and Monterey Jack are affordable staples, and chicken broth stretches the cheese further than milk alone. It’s my go-to when I need to feed a crowd without breaking the bank—plus, the kids (and my picky partner) actually finish their plates.
Step-by-step instructions for baked mac and cheese with chicken broth
Here's how to create that perfect golden crust and ultra-creamy interior every time.
Cook the Elbow Macaroni Al Dente
Bring a large pot of water to a rolling boil and add the 1.5 lb elbow macaroni. I use a pinch of salt—just enough to taste like the sea. Cook until 1 minute before the package directions specify for al dente. The pasta should have a slight bite to it when you taste test.
Reserve 1 cup of the pasta water before draining—this starchy liquid is pure gold for creating that silky sauce later. Drain the pasta and return it to the pot. Give it a quick toss with 2 tablespoons all-purpose flour to help thicken the cheese sauce and prevent a watery consistency. Here's the thing—this step makes all the difference in achieving that perfect texture.
Build the Creamy Cheese Sauce
In a large bowl, combine the cooked pasta with the 2 cups sharp cheddar cheese and 1 cup monterey jack cheese. I like to use my hands for this part—it helps break up any cheese lumps and ensures everything gets evenly coated. The sharp cheddar gives that signature tangy flavor, while the monterey jack adds a smooth, mild contrast.
In a separate saucepan, melt the 0.5 cup butter over medium heat. Once melted, whisk in the 1.5 cups chicken broth and 1.5 cups whole milk. Let the mixture come to a gentle simmer, then remove from heat. Stir in the 0.5 teaspoon mustard powder, 0.5 teaspoon garlic powder, 1 teaspoon salt, and 0.5 teaspoon black pepper. This is where the magic happens—the chicken broth adds that savory depth that makes this recipe truly special.
Slowly pour the warm cheese sauce over the pasta mixture, stirring constantly until fully combined. The residual heat from the sauce will melt the cheese completely. If the mixture looks too thick, add 2-3 tablespoons of the reserved pasta water to loosen it. You want a sauce that coats the back of a spoon but still holds its shape.
Assemble and Bake for Golden Perfection
Transfer the mac and cheese mixture to a 9x13-inch baking dish, spreading it evenly. The dish should be about ¾ full—this allows room for the cheese to bubble and brown beautifully. Here's a pro tip: I press down gently on the top with a spatula to ensure even cooking and prevent any gaps.
In a small bowl, mix the 0.5 cup panko breadcrumbs with 1 tablespoon melted butter (from the remaining butter). Sprinkle this mixture evenly over the top of the mac and cheese. The panko will create that irresistible crispy crust we're all craving. Bake at 375°F for 25-30 minutes until the top is deep golden brown and the edges are bubbling.
Rest and Garnish for Maximum Flavor
Remove the baking dish from the oven and let it rest for 10 minutes before serving. This resting period is crucial—it allows the cheese to set slightly and the flavors to meld together. If you cut into it too soon, all that delicious cheese will run out onto your plate.
Before serving, sprinkle the top with 0.25 cup chopped fresh parsley. The bright green color not only looks beautiful but also adds a fresh contrast to the rich, cheesy goodness. Serve immediately with a side of steamed vegetables or a crisp green salad for the ultimate comfort food experience.
Pro Tips For Making Baked Mac And Cheese Recipe With Chicken Broth
- STRAIN THE NOODLES WELL: I learned this the hard way—skipping the final rinse leaves your mac and cheese with a gummy, gluey sauce no matter how much broth you add. Drain the pasta, then run it under cold water for 10 seconds to stop the cooking and wash off excess starch. Trust me, your sauce will thank you.
- USE FULL-FAT BROTH: Chicken broth isn’t just flavor—it’s texture. Low-fat or reduced-sodium versions make the sauce thin and watery. Grab the highest-fat, richest broth you can find (or simmer your own with chicken backs for depth). The fat carries the cheese better and gives that velvety mouthfeel.
- BAKE UNTIL THE EDGES CRISP: Most recipes say "bake until bubbly," but that’s lazy. You want a deep golden crust on the edges—like a gratin. Bake uncovered for the last 5 minutes at 400°F (200°C) so the top browns and the cheese pulls away slightly. If it’s still pale, broil for 30 seconds—just watch it like a hawk.
- GRATE YOUR OWN CHEESE: Pre-shredded cheese has anti-caking agents that make it clump like glue in your sauce. Sharp cheddar and Monterey Jack need to melt smoothly, so grab a box grater and do it yourself. If you’re in a rush, buy "block" cheddar and grate it fresh—it’s the only way to avoid that sad, stringy texture.
Flavor customization for this baked mac and cheese recipe with chicken broth
Savory Broth Swaps
Replace the chicken broth with beef broth for deeper umami richness—perfect for a heartier flavor profile. For a vegetarian twist, use vegetable broth plus 1 teaspoon soy sauce to mimic the savory depth.
I’ve also had great success with mushroom broth for an earthy, umami-packed mac and cheese that feels luxurious. 🍲
Cheese Blends
Swap the sharp cheddar and Monterey Jack for Gruyère and Fontina—these Swiss cheeses melt beautifully and add a nutty complexity. For a spicy kick, mix in ½ cup pepper jack with the cheddar.
If you love smoked flavors, try smoked Gouda instead of Monterey Jack—it adds a subtle charred note that pairs perfectly with the chicken broth. 🧀
Herb & Spice Boosts
Add ½ teaspoon smoked paprika to the cheese sauce for a subtle smoky depth that complements the broth. Fresh herbs like chopped chives or thyme sprinkled on top elevate the dish without overpowering. For a tangy twist, stir 1 tablespoon Dijon mustard into the sauce before baking. 🌿
Topping Variations
For a cheesy crust, mix ½ cup shredded mozzarella with the panko before topping. Crushed Ritz crackers add a buttery crunch, while toasted breadcrumbs with a pinch of cayenne bring heat.
I love a simple garlic butter drizzle (melt 1 tablespoon butter with 1 minced garlic clove) over the top after baking for extra richness. 🍞
Protein Add-Ins
Fold in ½ cup cooked bacon bits or crumbled sausage for a meaty twist. For a lighter option, stir in ½ cup steamed broccoli florets or sautéed mushrooms—they add texture and balance the richness. If you’re feeling fancy, top with seared chicken tenders or crispy prosciutto before baking. 🍗
Dairy Alternatives
For a lighter version, replace ½ cup milk with Greek yogurt—it adds tang and creaminess without heaviness. If you’re avoiding dairy, use unsweetened almond milk plus 1 tablespoon cornstarch to thicken the sauce.
For a vegan option, swap cheeses for nutritional yeast and cashew cream, but keep the chicken broth for that savory base. 🥛
Nutrition facts
Frequently asked questions
Why does this recipe use chicken broth instead of milk?
The chicken broth adds a subtle umami depth that transforms ordinary mac and cheese into something restaurant-worthy. It creates a lighter, more balanced sauce while enhancing the cheese flavors. Plus, it stretches the ingredients without sacrificing richness—perfect for budget-friendly meals!
Can I make this ahead of time?
Assemble the dish up to 24 hours ahead and refrigerate. Bake when ready—it'll need 5-10 extra minutes at 375°F to crisp the topping. For freezing, bake fully, cool completely, then freeze for up to 3 months. Reheat covered with foil to prevent drying.
What if my mac and cheese gets watery?
This happens when the cheese sauce isn't thick enough. Remove from oven, stir in 1 tablespoon flour mixed with 1 tablespoon cold water, then return to oven for 5-10 minutes. For prevention, always toss cooked pasta with 2 tablespoons flour before mixing with cheese.
Can I use a different pasta shape?
Elbow macaroni works best for even baking, but penne or cavatappi also hold up well. Avoid long shapes like spaghetti—they'll get mushy. For extra texture, try rotini or fusilli, but you may need to bake slightly longer (35 minutes) for a firmer crust.
How do I prevent a soggy topping?
Bake the mac and cheese 5 minutes uncovered before adding toppings. For extra insurance, spread ½ cup shredded parmesan between the cheese layer and breadcrumbs. The key is a hot oven and low humidity—don't open the oven door during baking!